smoked salmon cheesecake

★★★★★ 2 Reviews
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By Bonnie Beck
from Route 66, AZ

Years ago I found a recipe in Home and Garden for Salmon Cheesecake. It was a prize winner in their contest. But I changed alot of it and created a new recipe. Please when you make this only use Wild Red Sockey Salmon. The farmed is neither healthy and it has a horrible taste.

★★★★★ 2 Reviews
serves 4-16
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For smoked salmon cheesecake

  • 1
    refrigerated pie crust
  • or you can use 8 sheets of phylo dough, lightly butted between each sheet
  • or you can make a crust from the following
  • 2 c
    fresh soft italian bread crumbs
  • 2 Tbsp
    melted, orangic raw butter
  • 3
    exlarge organic eggs
  • 15 oz
    whole milk organic ricotta cheese
  • 6 oz
    organic baby swiss cheese
  • 1/2 c
    organic raw cream
  • 4 oz
    wild scottish smoked salmon. or russian loxs, finely flaked
  • 1 1/4 tsp
    finely chopped fresh baby dill
  • 1/8 tsp
    sea salt
  • 1/8 tsp
    freshly ground white pepper
  • sour cream
  • sprigs of baby dill

How To Make smoked salmon cheesecake

  • 1
    Press your the pie dough into a pie pan. Or use the Phylo in a quiche pan. You can also do this in a muffin tin. If you are using Phylo dough, make sure you brush each layer with a LITTLE *unsalted* melted butter. To make the crust using the bread crumnbs. Buy a loaf of french bread. Gut the french bread, by taking the middle of the bread out. Place in processor and pulse till you have fine crumbs. Mix them with the butter and press heavly into pie pan evenly and up the sides. Place your choice of crusts in the refrig for 20 minutes. Or place in freezer while you prepare filling.
  • 2
    Prepare filling. Beat eggs with a whisk or fork, but don't go crazy beating. Stir in the Ricotta Cheese and Swiss Cheese. Stir in the cream, salt, pepper and dill. Gently stir the salmon in.
  • 3
    Pour into crust or Phylo. Bake 350* 35 to 40 minutes or until set. To test if it's done..stick a knife in the middle. If it comes out with liquid on it, it will need to bake a little longer.
  • 4
    Serve warm with a dab of sour cream and a sprig of dill.
  • 5
    Notes: I shop at the Italian store to get my Ricotta cheese only. I buy Baby Swiss at a European Deli. If I am really brave I will drive to the Farmers Market in Los Angeles to buy all the cheeses. But I am coward and don't do it often unless I am having an early breakfast on the weekend with friends. Reheats well in a microwave or on low setting oven. You can make this low fat by omitting the yolks. Use non-fat or low fat Ricotta cheese, non fat milk and low fat swiss cheese. Personally, I have only made it low fat once for my brother and I wasn't thrilled with it, but he was.
  • 6
    I have made these as horerves, by using mini muffin pans and pie dough or Phyllo dough.